Roasted Corn & Tomato Salad
I know summer is in full swing when the farmer’s market starts to fill up with good local corn. I snagged my first bag the other day and nearly skipped home. There is nothing better then fresh sweet corn! I can’t wait to get my hands on more when we get to Cooperstown at the end of the week. A lot of the time I simply grill or boil corn and eat it with butter and salt. But this time I decided to kick off the season with a salad full of fresh tomatoes, a little onion, basil, and corn that had been roasted to concentrate its flavor even further.
This simple salad came together so quickly like a true powernap recipe. The corn roasted while I prepared the vegetables. Then everything was tossed together and served warm. It could hardly be easier for summer and tastes amazing. We rounded our meal with some grilled potatoes, chicken skewers, and rose. The perfect summer meal on an easy summer evening.
- 6 cups fresh corn kernels stripped from the cob (about 6 ears)
- 1 teaspoon olive oil
- 4 cups cherry tomatoes, halved
- ½ red onion, finely chopped
- 10 large basil leaves, coarsely chopped
- 1 ½ tablespoons balsamic vinegar
- sea salt
- Preheat the oven to 400 degrees F. Toss the corn kernels with olive oil and spread them evenly on a rimmed baking sheet lined with parchment paper. Roast for about 15 minutes, or until browned and fragrant.
- While the corn roasts prepare the tomatoes, onion, and basil. Add everything to a large bowl and scrape in the roast corn when it comes out of the oven. Sprinkle in the vinegar and salt. Toss and serve warm!